A few years ago, the farm-share trend took off in NYC. A farm-share, or CSA (community supported agriculture) is essentially a license to receive fresh produce from a local farm on a weekly basis. It’s a fantastic way to get the freshest in season organic produce delivered to your door. Some people get intimidated by the fact that you have no idea what’s showing up until your doorbell rings. For others, it’s their favorite weekly challenge. I fall into the others category. This is a tale of CSA invention.
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Category Archives: SideDish
Fettuccine with Spinach, Tomato, and Goat Cheese
When a recipe has a few ingredients, it’s important for each one to serve a key purpose:
complimenting or highlighting the others. Juicy tomatoes blistering in the heat of olive oil and bursting to create a light sauce. Spinach wilting to add a hint of earthiness, enhanced by Italian seasoning. Goat cheese melting to add richness and creaminess, and a hint of background spice to cut the richness. And whole wheat fettuccine to tie it all together.
Hungry yet?
Peanut Butter Soba Noodles: Lite
What is it about peanut butter that makes it so delicious? It’s creamy. It’s rich. It’s comforting. And there’s nothing quite like the original. These days there are a lot of lightened up versions as well as alternatives for peanut butter, but none of them will ever be as good on a sandwich with strawberry jelly. That being said, it can be possible to get a nice rich, indulgent flavor out of the other versions… but you have to know how to use them. Today’s lesson involves PB2, a powdered peanut butter with 45 calories per 2 TB serving.